Pork Tenderloin Stir Fry With Mango, Red Bell Pepper, and Baby Spinach

We had leftover pork tenderloin the other day, so leftovers work well with stir fry.  Since it was pork and I love mango, I decided to add diced mango to the the frozen stir vegetables as well as Red Bell Pepper green onion  and Baby Spinach. The sauce, I made was a spicy,  not overly sweet sauce, with mango salsa as the base, so it's a little sweet with a little heat. This recipe would work equally well with chicken or shrimp.  You can also vary the veggies, depending what you have on hand. I love all the colors and textures that you can add to your stir fry, depending the fruits and veggies that you use. This dish is easy, delicious, and healthy!

 I don't stir fry the spinach, I add it at the very end so it doesn't get "slimy", as my hubby says.  In fact if someone doesn't like spinach, you just add it to the individual plates.  Ever since, #greesnlove Blog Hop, I want to add spinach to everything:)  In fact, I ate my leftover stir fry cold over baby spinach for a yummy salad.  Over the weekend, I made an awesome appetizer with spinach, and it wasn't a dip.  I'll be posting it later this week.  Is that a tease, or what?

Pork Tenderloin Stir Fry with Mango. Red Pepper and Baby Spinach

Ingredients

1 cup cooked pork tenderloin, cut in strips

2 Tbsp.canola or peanut oil

1/2 red pepper cleaned, seeded, and cut in strips

1 ripe mango peeled, seeded and diced in 1/2” chunks

1 bag Frozen Stir Vegetables, or any fresh vegetables of your choice, mushrooms, broccoli, water chestnuts, Baby Bok Choy, etc. (I used Trader Joe’s Stir Fry veggies)

2 green onions, chopped

Red pepper flakes (optional)

Sunny Singapore seasoning ( a mix  of East and West spices)

1 cup of Baby Spinach leaves

Spicy Sweet Sauce

2 Tbsp. mango salsa or any salsa of your choice

1 Tbsp low sodium Teriyaki sauce

1/4 c, low sodium chicken stock (I use Trader Joe's)

Splash of white wine

1 Tbsp of cornstarch

1/4 c cold water

What to Do

Heat wok or large skillet on high.  Add oil, garlic and cook for 2-3 min.  Add stir veggies, fresh and frozen, and diced mango green onion, and red pepper. Cook until crisp, 3-4 min. Then add pork tenderloin strips to pan with veggies, and seasonings Add all of sauce ingredients, except cornstarch and water, to wok, and heat over medium heat. stir well.  Mix cornstarch into cold water and mix well.  Stir into wok and heat until sauce is thickened. Stir in Baby Spinach, just until heated, not slimy. Garnish with additional sliced green onions. Serve immediately over rice. We used brown rice.  Enjoy